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Mussel Sauce

Open the required quantity of mussels, remove the dark spots found in the body parts, wash them well, and stew in water for about half an hour, seasoning with a blade of mace. Strain the liquor, return the mussels to it, bring it gently to a boil, remove from the fire, thicken with a liaison of flour and butter, add a small quantity each of cream and milk, and it is then ready for use.